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Ingredients
Frankfurt Green Herb Sauce
- Ingredients
- 2 eggs
- 1 shallot
- 2 handfuls fresh Fresh herbs (such as chives, parsley, watercress, chervil, borage, sorrel, burnet)
- 3 Tbsps vegetable oil
- 1 tsp spicy Mustard
- 150 grams Yogurt (0.1% fat)
- 250 grams Whipped cream
- lemon juice
- salt
- freshly ground peppers
Hard boil the eggs. Peel the eggs, and finely mash with a fork. Peel and finely chop the shallot. Rinse and dry the herbs. Remove the leaves from the stems and finely chop.
Mix the oil with the shallot, mustard, yogurt, and sour cream. Mix in the egg and herbs. Season to taste with lemon juice, salt, and pepper.
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
Healthy, because
The Frankfurt Green Sauce scores with its many healthy herbs. Sorrel, for example, is relatively rich in iron at two milligrams per 100 grams. Borage brings an extra portion of essential oils and minerals, and the saponin content, which has a positive effect on cholesterol metabolism, is also considerable. Parsley is known for its healthy effects through the secondary plant substances apiol and myristicin. These can help with cystitis.
Even smarter
We usually know Frankfurt Green Sauce as a traditional Hessian dish together with eggs and potatoes. From Maundy Thursday until autumn the "Grie Sauce" is also eaten with Tafelspitz or fish. The main ingredient are seven herbs: borage, chervil, cress, parsley, pimpinelle, sorrel and chives. These are mixed with sour cream or sour cream and hard-boiled eggs and seasoned with spices, depending on the recipe, the herb sauce is refined with other ingredients such as shallots or mustard
.
In Italy and Mexico it is called Salsa verde, in France Sauce verte and in Spain Mojo verde.